Yield: 6 servings
|12 ounces||Chicken Breast halves|
|2 xes||Med Baking potatoes *|
|½ cup||Chopped Celery|
|1 teaspoon||Dry Chicken Bouillon powder|
|10 ounces||Pkg frzn Mixed Vegetables|
|1 teaspoon||Baking powder|
|2 tablespoons||Unsalted Margarine|
|1 cup||Skim Milk|
|1 teaspoon||Poultry seasoning|
|4 ounces||Can drained sliced Mushrooms|
|1 tablespoon||Plus 1 1/2 t Margarine|
|½ cup||Nonfat Buttermilk|
* peeled and cut into ½" cubes Combine chicken and water in a large saucepan. Bring to a boil.
Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.
Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1½ t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 18⅗ g protein, 8⅕ g fat, 41 g carbohydrates, 27 g cholesterol, 2⅕ mg iron, 458 mg sodium, 116 mg calcium.